Ingredients
Method
- Preheat your oven to 325°F. Wrap the outside of a 9-inch springform pan with aluminum foil.
- Process the chocolate cookies in a food processor until they form fine crumbs. Mix with melted butter and press into the bottom of the pan. Bake for 10 minutes.
- Beat the cream cheese until smooth and fluffy. Add sugar and mix well. Add eggs one at a time, mixing on low speed.
- Fold in sour cream, peppermint extract, and food coloring. Mix gently and fold in ¾ cup of mini chocolate chips.
- Pour the filling over the cooled crust and smooth the top. Place the springform pan in a larger roasting pan and add hot water until halfway up the sides.
- Bake for 60-70 minutes until edges are set but center jiggles slightly. Turn off the oven and let cool inside for 1 hour.
- Remove from water bath and cool completely at room temperature.
- For ganache, heat heavy cream until simmering, pour over remaining chocolate chips, let sit, then stir until smooth. Pour over cheesecake.
- Refrigerate for at least 6 hours or overnight before serving.
Notes
Ensure all ingredients are at room temperature before starting. Use a water bath to prevent cracks. Chill the cheesecake for optimal texture.